BRUNCH WITH BINGO: THE PERFECT FINISH - A GIVEAWAY

WELCOME TO BOOKIN' WITH BINGO'S

"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
   BINGO BRUNCH BOOK CHOICE IS.....

GIVEAWAY ENDED 
THE PERFECT FINISH

BY BILL YOSSES 

AND MELISSA CLARK

ABOUT THE BOOK:

The acclaimed pastry chef's long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion.
Most of us don't have the time to make dessert, and when we do, it is for holidays, birthdays, or a special brunch. Here, selected from his personal repertoire of five thousand recipes, are the eighty best desserts Bill Yosses has ever made, each tailored to our contemporary lives.

The Perfect Finish is playfully organized by occasion: "I'll Bring Dessert" features recipes easy to pack for potlucks; "Straight from the Oven" includes fruit pies best served warm; and "Pick-Me-Ups" spotlights brownies and chocolate chip cookies that will brighten your day. For the adventurous, Bill groups his guaranteed-to-impress desserts-including his signature warm vanilla cake-in a chapter inspired from his days in one of Manhattan's finest restaurants, Bouley. Bill also demonstrates technique and unfamiliar ingredients and explains how to store and transport desserts. This is a book for every taste and every experience level, with color pictures of nearly all the beautiful finished desserts.

PRAISE FOR THE PERFECT FINISH:

“Starred Review. A must-have for all serious bakers and the only book those with a passing interest in baking will ever need.” — Publishers Weekly

“The Perfect Finish passes my first test for a cookbook, which is: Does it make me daydream about the dinner party (or brunch) at which I’ll serve these recipes? In this case, the “yes!” came from the retro-fabulous Bouley banana-chocolate tart, which derives its cleverness from fruit caramelized with lime juice. Or maybe it was the crème-fraîche pancakes, the chocolate-caramel tart with sea salt or the chocolate-chunk cookies goosed with Nutella.... Their useful tips...make cooking from this book a reassuring experience, like having a fairy godmother in the kitchen. I hope the Obama girls are taking notes.” — The New York Times Book Review

“In the world of dessert books, this one is worth buying. Bill’s creations deliver exceptional taste and are written for the home baker.” — Daniel Boulud

“Bill Yosses knows how to rise to an occasion. If it is a State Dinner or a simple supper he knows exactly the sweet note it should end on. The Perfect Finish represents Bill’s generosity perfectly and shares with the reader a lifetime repertoire of clever tricks and techniques in the pastry kitchen.” — Alice Waters, Chez Panisse

“I had the honor and pleasure of working with Bill Yosses many years ago as young chefs at the Polo Restaurant in New York City …needless to say, he has achieved so much since our early days together. His current work The Perfect Finish lives up to his reputation of being in the forefront in the world of pastry today. His interpretation of classic American desserts is timeless in its simplicity and execution.” — Thomas Keller, The French Laundry

ABOUT THE AUTHORS:

Bill Yosses has been a pastry chef for over thirty years. He has served apprenticeships in France and worked under chefs Daniel Boulud and Thomas Keller at the Polo Restaurant in New York City. He was executive pastry chef at Joseph Citarella in New York City and at the 4-star Bouley Restaurant and Bakery. He currently lives in Washington, DC, and is the executive pastry chef at the White House.

Melissa Clark writes a weekly column for the New York Times and is the author of many cookbooks. Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen, and as a caterer out of her fifth floor walk-up, Clark decided upon a more sedentary path. She earned an M.F.A. in writing from Columbia University, and began a freelance food writing career. Currently, she is a food columnist for the New York Times, and has written for Bon Appetit, Food & Wine, Every Day with Rachel Ray, and Martha Stewart, amongst others.

A SAMPLE RECIPE FROM THE PERFECT FINISH:

  Berry Buttermilk Bundt with Orange Glaze

Makes 1 Bundt cake, serves 8 to 10

Cake

• 2 2/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 (2 sticks) pound unsalted butter, softened, plus additional for the pan
• 1 3/4 cups sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk
• 1/2 pint raspberries
• 1/2 pint blueberries

Glaze

• 1/2 cup freshly squeezed orange juice (from about 1 medium orange)
• 1/2 cup confectioners' sugar, plus additional for garnish

Procedure

1. Preheat the oven to 350°F. Grease a 2-quart anti-adhesive Bundt pan with some butter, then spray lightly with nonstick cooking spray. You don't want this cake to stick! The new anti-adhesive cake pans prevent the bottom of the cake from sticking to the pan.
2. In a small bowl, whisk together the flour, baking powder, salt, and baking soda.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time until incorporated. Beat in the vanilla. Reduce the speed to low and mix in half the flour mixture. Mix in the buttermilk, then the remaining flour mixture. Using a wooden spoon, gently fold in the berries.
4. Pour the batter into the prepared Bundt pan. Bake the cake until a cake tester inserted in the center comes out clean, about 1 hour. Let the cake cool in the pan for 10 minutes, then invert onto the serving platter.

For the glaze:

1. While the cake cools, combine the orange juice and sugar in a small saucepan and simmer over low heat until the sugar is dissolved.
2. Using a skewer or long thin knife, prick deep holes all over the surface of the cake. Pour half the glaze over the cake, letting it seep into the holes. Let the cake cool for 20 minutes more. Pour the remaining glaze over the cake and let set for 10 minutes. Slice and and sprinkle with confectioner's sugar before serving.

GIVEAWAY

I HAVE ONE COPY OF THIS YUMMY

COOKBOOK TO GIVE AWAY

TO ONE LUCKY WINNER!

 
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GIVEAWAY ENDS AT
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GOOD LUCK!